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6/8/08

A few days ago I saw a recipe for Roasted Beet Mashed Potatoes and was quite intrigued. I then remembered that Paige likes adding horseradish to her mashed potatoes. In fact, I had a jar of pink horseradish (made with beets!!!) in my fridge for a while now, and all of a sudden I had a great idea: make double pink mashed potatoes with beets and beet horseradish.

Ingredients & Directions: cook together an equal amount of potatoes (I used Yukon Gold) and beets in salted water until tender (note from Anna a.k.a. CIA girl: don't boil potatoes and beets!). Cool the vegetables slightly, peel and mash with warm milk and beet horseradish (the amount of horseradish depends on the amount of potatoes & beets and how much heat you can stand) and some butter. Season with salt & pepper and top with a dollop of plain yogurt or sourcream. Enjoy!

P.S. I left my double pink mashed potatoes lumpy. Feel free to mash yours as much as you like.